Yield: 4 Servings
|1 can||Pkg green peas (up to)|
|2 cans||Asparagus spears|
|1 can||(6.5-oz) sliced mushrooms|
|1 can||Mushroom soup|
|1 can||Water chestnuts|
|Grated cheddar cheese|
|Salt & pepper to taste|
In a well greased casserole place a layer of well drained peas (if frozen peas are used, cook ahead), a layer of asparagus, a layer of mushrooms, a layer of water chestnuts (sliced) and a layer of mushroom soup. Repeat.
Place a layer of grated cheese and the bread crumbs on top. Bake until bubbly in 350 degree oven (about 20 to 30 minutes).
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .